Chickpea and Broccoli Mini Frittatas

The other night I made a deluxe version of my vegetarian mini thali which used half my red lentil allowance with half my chickpea allowance (using the chickpea curry recipe) so I had an extra item.

This left me with half a portion of chickpeas and the knowledge I didn’t want another curry so quickly! I considered making chickpea burgers using an egg, but decided that the half portion probably wouldn’t be enough to make firm burgers. So, keeping with the egg theme, I wondered what else I could do. Below is my Step2 version of mini frittatas- absolutely hit the spot and a bonus is that these can be made in advance or transported as a packed meal.


  1. I have used rinsed and drained chickpeas- using half your allowance put the chickpeas in a bowl and season with cumin powder, garlic granules, chilli flakes, smoked paprika and coriander.
  2. Roast for 10 minutes at 180c. At the same time roast 40g (raw weight) of celeriac cubes that have been parboiled for 3 minutes and seasoned with black pepper (mine are parboiled and frozen for convenience).
  3. Whilst they are roasting, whisk one large egg and a splash of milk (if you have a dairy allowance) with Italian herbs, parsley and chives- I used the same bowl that I seasoned the chickpeas in to get maximum flavour. Add in 20g chopped broccoli.
  4. For convenience (and because I wanted to keep the washing up simple!) I roasted the chickpeas and celeriac in a muffin tin using 3 holes for each ingredient and 2 sprays of frylight per hole. After 10 minutes, spoon the celeriac on top of the chickpeas, pour over the egg mix and cover with 5g of finely chopped spring onion.
  5. Bake for a further 15 minutes and then serve on 15g salad leaves.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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